| No violation noted during this evaluation. | 07/03/2014 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: hand sink by ice machine is completely blocked and inaccessible for handwashing. Food handlers should be washing hands before bagging ice
- Common name-working containers
Observation: spray bottles should be labeled so food and non food items are not confused.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: bins holding sugar and creamer packets in self service area need cleaning
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06/17/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/17/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
coffee condiment storage bins need to be washed, rinsed and sanitized between fills. There is a lot of product in the bottom of bins on both sides of creamer machine.
- Using a handwashing sink- operation and maintenance
hand sink next to ice machine had many things stacked in front today. It was completely blocked with several items stored inside as well. Ice handlers should wash hands before bagging ice and sink should be kept clean, clear and accessible at all times to encourage frequent hand washing.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Make table had thermometer way in the back of the unit. Should be in front, the warmest part, so it is easily visible as well. Corrected.
- Sanitizers
Two spray bottles pulled today which need labeled. Sanitizer in third bay of sink was way over the 200ppm where it should be. Exceeded 400ppm. Follow directions set forth on the wall plaquard (1/4 oz per gallon of water or one pump per 4 gallons) and use test strips to make sure it is correct.
- Common name-working containers
Two spray bottles pulled today which need labeled. Sanitizer in third bay of sink was way over the 200ppm where it should be. Exceeded 400ppm. Follow directions set forth on the wall plaquard (1/4 oz per gallon of water or one pump per 4 gallons) and use test strips to make sure it is correct.
|
03/07/2013 | Routine |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Make table had thermometer way in the back of the unit. Should be in front, the warmest part, so it is easily visible as well. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
coffee condiment storage bins need to be washed, rinsed and sanitized between fills. There is a lot of product in the bottom of bins on both sides of creamer machine.
- Common name-working containers
Two spray bottles pulled today which need labeled. Sanitizer in third bay of sink was way over the 200ppm where it should be. Exceeded 400ppm. Follow directions set forth on the wall plaquard (1/4 oz per gallon of water or one pump per 4 gallons) and use test strips to make sure it is correct.
- Using a handwashing sink- operation and maintenance
hand sink next to ice machine had many things stacked in front today. It was completely blocked with several items stored inside as well. Ice handlers should wash hands before bagging ice and sink should be kept clean, clear and accessible at all times to encourage frequent hand washing.
- Sanitizers
Two spray bottles pulled today which need labeled. Sanitizer in third bay of sink was way over the 200ppm where it should be. Exceeded 400ppm. Follow directions set forth on the wall plaquard (1/4 oz per gallon of water or one pump per 4 gallons) and use test strips to make sure it is correct.
|
03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Casey's General Store #1130, 912 Grundy Ave, Reinbeck, IA 50669 »